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Ultimate "Better Than Beef" Meatless Meatloaf

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PREP TIME
35 min
COOKING TIME
95 min
TOTAL TIME
145 min
SERVINGS
6 servings
Dinner
Ultimate "Better Than Beef" Meatless Meatloaf
Ingredients
  • 4 tablespoons olive oil
  • 2 pounds brown mushrooms, sliced
  • 2 teaspoons kosher salt, divided
  • 1/2 cup diced yellow onion
  • 1/4 cup diced celery
  • 2 tablespoons tomato paste
  • 2 teaspoons beef base (such as Better than Bouillon®)
  • 1/4 cup water
  • 1 cup cooked black lentils
  • 2 large eggs, beaten
  • 2 tablespoons soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 pinch cayenne pepper, or to taste
  • 2 tablespoons ketchup
  • 1/2 cup fine dry bread crumbs
  • 2/3 cup rolled oats
  • 1 cup grated Parmigiano-Reggiano cheese
  • 2 teaspoons olive oil
  • 2 tablespoons ketchup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
Instructions
1
Preheat your oven to a high temperature of 375 degrees F (190 degrees C).
2
Make sure you generously grease the inside of a loaf pan.
3
Heat a significant amount of olive oil in a large skillet over extremely high heat.
4
Add a variety of mushrooms and 1 teaspoon kosher salt, then sauté until they are nicely browned on the outside and their juices have evaporated, taking around 10 minutes.
5
Stir in some onion and cook until it is soft, another 5 to 7 minutes.
6
Add celery, tomato paste, and beef base; cook and stir until the tomato paste begins to toast on the bottom of the pan, taking about 3 minutes.
7
Stir in water and turn off the heat; let it sit for a few minutes, approximately 3 minutes.
8
Transfer the mushroom mixture into a food processor.
9
Add cooked lentils and pulse until they are finely chopped but not pureed.
10
Transfer the mixture to a mixing bowl.
11
Add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix everything together until it is thoroughly combined.
12
Transfer the mixture into the prepared loaf pan, then wrap it with foil and place it on a sheet pan.
13
Bake in the center of your preheated oven until it is firm to the touch, taking around 1 hour.
14
Remove the loaf from the oven and place it on a wire rack.
15
Remove the foil and grease it with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to a high temperature of 450 degrees F (230 degrees C).
16
While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
17
Invert the loaf onto the foil and spread the glaze all over the surface, mostly on the top but some on the sides.
18
Return to the oven and bake until the glaze is cooked on, taking 15 to 20 minutes.
19
Carefully transfer the loaf onto a cutting board.
20
Cut it into 6 slices and serve.